This recipe takes the rösti, a classic Swiss comfort food, and turns it into a savoury, delicious pie. Nearly every cook I know has their own favourite version of quiche and my mom’s quiche Lorraine recipe, a family favourite, is so darn good but I have also made a few non-traditional ones, too. After tasting this potato quiche you might consider it a contender to rival the traditional…just sayin’. Continue Reading →
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Pasta e Patate is a recipe from a dear friend of mine. I met Francesca in Singapore back in 2001. I had heard glowing accounts of her Italian cooking classes and was eager to meet this culinary wizard. Francesca did not disappoint. Her kitchen was light and airy and her cheery disposition made all who attended her class very welcome. Continue Reading →
Years ago I would take potatoes, slice them (not all the way through), place thinly sliced onion rings and butter in between the slices. I would season with salt and pepper, wrap in tin foil and bake in the oven. I never knew slicing the potato in this way was referred to as Hasselback. Hasselback potatoes according to About.com were named after a Stockholm restaurant that invented them. Placing butter or oil between the slices allowed them to fan out during the baking process. These potatoes are a perfect side dish to a Sunday roast.
potatoes, washed and scrubbed clean (pat dry)
sea salt and freshly ground black pepper
fresh thyme leaves, optional
1) Preheat oven to 425f.
2) Make even slices in the potatoes but don’t cut all the way through.
3) Combine equal amounts of butter and olive oil and brush this mixture all over the potato. Add some of this mixture to the bottom of a baking dish. Season potatoes with salt and pepper.
4) Bake 30 minutes. Remove from oven and baste potatoes with melted butter and olive oil mixture. Place back in the oven and bake for another 30 minutes or until the potatoes are golden crispy on the edges and easily pieced in the middle with a knife. Serve hot out of the oven sprinkled with thyme leaves.
The Culinary Chase’s Note: I really wanted to use duck fat but couldn’t find any at the time. You can dress these potatoes up with grated cheese, bacon bits, sprinkling of paprika, minced garlic or keep it simple with just the above ingredients. Either way, these spuds taste de-lish. Enjoy!
Spain is a country I have yet to visit. John has been several times much to my chagrin…before we met and whilst on business. I mention to him that I’d like to visit Madrid and Barcelona and his response, been there! I am quick to reply that I am happy to go on my own. He gives me a look that says ‘not without me’. He knows I wouldn’t unless I planned it with a girlfriend but I know that eventually
I’ll we’ll get there. My first foray into this delightfully diverse Mediterranean cuisine was interestingly enough, in Hong Kong. We found a tapas restaurant called El Cid in Causeway Bay. The food was great and reasonably priced for Hong Kong standards. One of the tapas we always ordered was patatas bravas with chorizo. It was consistently delicious and the recipe I’ve posted, while it doesn’t have tomatoes, reminded me of El Cid. The flavors from the ingredients make the potatoes and chorizo stand out and I dare you to say no to seconds!
adapted from HuffPost Taste
1 large onion, chopped
3 to 4 tablespoons olive oil
7 oz. cured or semi-cured spicy chorizo, cut into cubes or thick slices
2 garlic cloves, chopped
1 lb. new potatoes, peeled and cut into cubes
1 teaspoon sweet paprika (pimentón)
Sauté the onion in olive oil over low heat in a wide skillet, stirring often, for about 10 minutes, until golden brown. Add chorizo and garlic and cook, stirring, for about 2 minutes. Add the potatoes and cook for 5 minutes, turning them over. Add paprika if desired and pour in enough water to just cover. Simmer over low heat for about 25 to 35 minutes, until the potatoes are tender and the liquid is very much reduced, turning the potatoes if necessary so that they are well cooked all the way through.
The Culinary Chase’s Note: Cut potatoes the same size for even cooking. The smaller the potato cube, the shorter the cooking time. There should be little liquid left. If there is, remove lid, increase heat and cook until liquid has reduced. Gorgeous smokey flavors coming from the chorizo. Enjoy with a glass of Spanish red!
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